Apple gingerbread cake (v)

Pairing apples and ginger in the most delightful way, this cake is delicious without any accompaniment. If you'd like some, though, vanilla ice cream works very well.
Serves 8 to 10.

Adapted from a non-vegan apple-gingerbread cake featured in the June 2009 edition of the Perth Sunday Times magazine.

Original post (with pictures) here.

125g non-dairy spread (I used Nuttelex)
1/2 cup (90g) brown sugar
1/2 cup + 1 tbsp (140ml) golden syrup
2 cups self-raising flour
1/2 tsp bicarbonate of soda
1 tbsp ground ginger
1 large apple, peeled and grated
Egg replacer to the equivalent of 1 egg (I used commercial egg replacer here)
1/4 cup non-dairy milk of choice (I used unsweetened vanilla almond)
2 large apples, peeled and quartered

1. Preheat your oven to 160'C and prepare a square baking tin.
2. Heat the non-dairy spread, brown sugar and golden syrup in a saucepan or microwave on low heat, until melted. Set aside.
3. In a large bowl, combine the flour, bicarbonate of soda and ginger. Add the melted sugar mixture, grated apple, egg replacer and milk and mix to combine.
4. Transfer the batter to your prepared cake tin. Cut a row of slits in the reserved apple quarters (as pictured) and press into the top of the cake.
5. Bake for 50 minutes or until a skewer comes out clean.